HEALING POWER of Medicinal Plants
ASHITABA vs Gynura Procumbens
A lot of articles have been circulating around the internet claiming Gynura Procumbens to be Ashitaba plant, though both herbs are beneficial to the health, Ashitaba and Gynura Procumbens are of two different types.
ASHITABA Overview Information
Ashitaba is a large herb that grows primarily in the central region of Japan. Its root, leaf, and stem are used to make medicine.
Ashitaba is used for “heartburn” (gastroesophageal reflux disease, GERD), stomach ulcers, high blood pressure, high cholesterol, gout, constipation, and hay fever. It is also used for cancer, smallpox, fluid retention, blood clots, and food poisoning. Women use it to increase the flow of breast milk....
The fresh leaves and dried powder are used as food.
How does it work?
There is not enough information to know how ashitaba might work. Some chemicals in ashitaba seem to work as antioxidants. Other chemicals might block secretions of stomach acid. But most research has been done on animals or in test tubes, not people.
I am very grateful for this miracle herb "Ashitaba" and would like to share this information with the American public so they can save money, stay young and healthy without the fear of aging with chronic illness.
The following are extracts from some of the unsolicited testimonials I have received. These people also wanted to share how much ashitaba has changed their life.
For my testimonial and an explanation of why I started growing Ashitaba.
I am 80 years young and as you can see from the picture my skin has no wrinkles. Now don't be fooled by your expectations that all orientals look young,- it's in their genes. Studies have shown that after age 55 your diet and life style has a stronger impact on your health than your genes. In fact, when I was 69 years old, I too was having heart troubles like 83% of Americans my age despite eating soy and drinking green tea all my life. Then, two years ago when visiting Namibia, after taking Ashitaba regularly, I found I was able to walk up these spectacular 300 - 400 meter high sand dunes - something I would not have been able to do 4 years ago.
Linda Hayano is a retired microbiologist who lives in the San Francisco Bay Area. "At age 69 I decided to grow this herb when I saw my neighbor from Taiwan treat his gout by eating fresh Ashitaba. I have no fear of aging now. My biological age is 50. I am busy, happy and healthy," said Mrs. Linda Hayano, now 80.
Owner and Grower
NATURAL HEALTH & WELLNESS FARM , INC.
Chief Executive Officer
NATURAL HEALTH & WELLNESS FARM , INC.
Senior Research Microbiologist
Eli Lilly and Company
History of Ashitaba: The oldest written record of Ashitaba appears more than 2,000 years ago. Of the many thousands of plants that are known, Ashitaba belongs to the elite 1% category considered to be medicinal plants. Ashitaba origin in Hachijo Island where the rich volcanic soil and Kuroshio 'black tide' encourages plant growth. Ashitaba means "Tomorrow Leaf" due to it's ability to grow very fast, exhibiting a strong energetic life force or Qi. Ashitaba has a very long hist...ory of use to purify the blood; detoxify the liver; cleanse the colon; improve lung function; enhance blood circulation; and to relieve muscle, joint, and nerve discomfort. During the Shogun era, in a ring of islands called the Izu Islands, a plant which the residents call the “longevity herb” thrives despite the desolate and rocky environment, an environment so harsh that it used to be a place of exile where criminals and social outcasts were relegated. As punishment, the exiles were forced to withstand poor diets and hard labor, foraging their food from the rock and sand. Records indicate that despite harsh circumstances, the exiles were healthy and lived long lives. The local herbalists attribute this unusual healthfulness to the continual consumption of Ashitaba in their diet. The powerful nutrients, antioxidants, and energetic life force of the Ashitaba plant is truly amazin
This plant is called “tomorrow leaves” (Ashitaba in Japanese and ‘明日叶’ ming re ye in Chinese) and is called as such because it grows greatly so much in abundance; once you pick or harvested one today, tomorrow you will see it regenerate and start to grow a new life. I'm not exaggerating here! My mom can prove to this testament. I remembered the time I heard this from her, I laughed and laughed…so hard!
How was it discovered? Very coincidentally. One day, a Japanese ...medical doctor was in a trip to Hakkajima, Japan and encountered this plant. He picked some and ate it. He was suffering in his last stage of lung cancer that time. He noticed that the leaf gave him great relief from his illness. He had such improvement in his health until he was finally cured.
As his interest grew, he did a more thorough research and discovered that the leaf has abundant organic elements. He wrote all the data of his research including his experience with taking it in day by day. He also discovered that tomorrow leaves can be considered as herbal medicine, as it can cure a lot of other illnesses/disorders, including the following:
Lung, Cough, Asthma, Digestive System, Intestine, Kidney, Kidney Stones, Urinary Tract Bleeding, Liver, Gall Bladder, Hepatitis, Gall Bladder Stones/ Help suppress growth of cancer cells, Haemorrhoids, Constipation, Diarrhoea, Vomiting, Blood Poisoning, Septicaemia, Fertility problems, More balanced blood cells/ Help in recovery of bone injuries, External wounds, Skin Allergy, Rheumatism, High Cholesterol levels, High – Low Blood Pressure and Diabetes
How to take it? Some friends who are growing tomorrow leaves / plants in his own backyard suggested these options:
1. Use 1 to 3 fresh leaves, wash with salt water, rinse with clean water, chew the leaves and drink water.
2. Use 1 or 2 fresh leaves, wash with salt water, rinse with clean water, cut in small pieces, add to fruit juice. Drink a cup of it 1 to 2 times a day.
3. Boil about 4 dry leaves dry in water, drink 1 cup size 3 times a day. Leaves can be eaten after boiling.
Note: Do not drink any tea after taking the leaf. If you really feel like it, allow four hours before taking tea.
This plant is called “tomorrow leaves” (Ashitaba in Japanese and ‘明日叶’ ming re ye in Chinese) and is called as such because it grows greatly so much in abundance; once you pick or harvested one today, tomorrow you will see it regenerate and start to grow a new life.